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A classic spring risotto, such a lovely spring green color. Vital color and vibrant flavor are thanks to a bright green "asparagus stock" that uses whole asparagus spears, not just the tender asparagus tips, to squeeze out every single drop of asparagus flavor.

It's salad time, my friends! Today I'm pairing rice and vegetables, stretching the vegetables to last longer and using up leftover rice. Delicious? Totally. Easy substitutions? You bet. The moment demands this of us.

Don't you just love it when you find a salad calling for familiar vegetables in an unexpected combination? This is that salad! Maybe you even already have everything on hand? But don't you just get a thrill when there are surprises too? This is that salad! Surprise #1, it's all green in color, so pretty! Surprise #2? It's sprinkled with toasted almonds and salty olives that make the salad particularly satisfying. A big chopped salad is an easy side salad, for sure. But it also makes a meal, just add a protein. Or some of that crusty bread you're baking ...